Process of making dry-shortening flour.



' "1N0 Drawing.

' To all whom itmay concern:

' UNITED STATES PATENT. OFFICE.

' ALvAn .w. nS'rABn'oox, or KANSAS crrY, mssoom, AND HARRY n WEAVER, or

KANSAS CITY, KANSAS, ASSIGNORS TO THE LABABEE nova MILLS COMPANY, on,

nurcnmson, KANSAS, A coaPon 'rIoN or KANSAS.

PROCESS OF MAKING DRY-SHORTENI NG FLOUR.

Be it known that we, ALvAn W. EASTA Bacon and HARRY VVnAvnR, citizens ofthe United States, residing, respectively, in Kansas City, inthe countyof Jackson and State of Missouri, and Kansas City, in the county ofWVyandotte and State of Kansas, have invented new anduseful Improvementsin Processes of Making Dry-Shortening Flour, of whichthe following is aspecification.

Our invention relates to a .novel process of preparing a dry shorteningflour, and involves as a step in said process the preparation of a-dryshortening compound.

One purpose of the invention is. to produce a flour which, whenmade intoa dough by the addition of a suitable liquid, as milk or water, is readyfor baking and cooking,

making it unnecessary to add lard or other fats to the flour, as isusual.

A further purpose of our invention is to mix with the flour twochemically uncombined salts which will chemically react under theapplication of heat and moisture to set free the fatty, or shortening,substance.

. In carying out our. invention we takea fatty substance, such, forinstance, as

- stearin, stearic acid, oleo-stearin, oleic acid,

or palmitic acid, and after melting the same in a suitable container,mix therewith a substance having an alkaline reaction, such, forinstance, as sodium bicarbonate,'sodium carbonate, potassium carbonate,sodium h droxid, or potassium hydroxid, then a 6. water to hasten thereaction. The heating his continued until the chemical reaction islphate,

completed. The resulting product will be a stearatjegpalmitate, oroleate," according to the nature of the fatty substance employed.

Preferably we employ stearic acid'and chemically combine therewith inthe manner stated sodium bicarbonate. The resulting sodium stearate isallowed to cool and then ground to a fine powder. This ground substanceis now mixed with a substance having an acid reactlon, such as calciumacid phoswhlch, of course, is also ground or powdered, and. the compoundis'now ready tobe mlxed' with the flour. The mixin may be done in anywell-known type .0 mixing machine, such as that'commonly em-Specification of Letters Patent. Patented Nov, 10, 1914- Applicationfiled June 16,1913. S'eria1No.774,061.

the flour is made mto a dough and subjected to the action of heat andmoisture, a reaction' takes place between the calcium acid all of thesubstances having an acid reaction which now occur to us as beingsuitable for the purposes of thisinvention. We wish it to be.understood, however, that the above list is not necessarily anexhaustive one, and we claim, as coming w1th1n the scope of ourinvention, the use of any powdered substance having an acid reactionwhich is suitployed for making self-raising flour. When i n n I .w1ththe calcium acid phosphate, constitute able for the purposes of theinvention: that is, which is edible and which will combine with the baseof the salt of the fatty acid employed.

The proportions entering into the composition Vary according to theingredients employed, hence we do not wish to be restricted to anyparticular proportion. when we employ, for. example, stearic acid,sodium bicarbonate and calcium acid phosphate to produce thecomposition, we mix them in approximately the .following proportions:stearic .acid, 10- pounds, sodium bicarbonate, 3 pounds, calcium acidphosphate, 2% pounds. The ingredients treated and mixed as specified aresufiicient for treating abouttwo hundred pounds of flour.

Our composition may be kept for a considerable period of. time withoutmaterial deterioration, and when mixed with flour However, I

in a dry state will remain chemically, and

physically separate' therefrom; that --is to say, it will not modify,oritself be modified by, the flour. Hencethe composition may. 7

.be mixed on a large Scale with flour and the flour be packed orbarreled for commercial purposes.- I v v. We wi h it understood that bythe word flour as employed in the specification and claims we refer notonly to wheat flour,'but as well to the ground product of any ediblecereal.

We claim: 1. The herein described process which consists in adding toflour in the dry state a composition in powdered form comprisingsubstances having the property of reacting under the action of heat andmoisture to set free a fatty substance, the proportion of thecomposition to the flour being such that the released fatty substancewill act to completely shorten the entire body of flour or any amounttaken therefrom.

2. The herein described process which consists in reducing to powderedform a quantity of a salt of a fatty acid sufiicient to yield underreaction a shortening amount of the fatty acid, mixing therewith apowdered edible substance having an acid reaction and capable ofcombining with the base of such salt to liberate the fatty acid, andthen mixing the resulting composition with flour.

3. The herein described process which consists in reducing to powderedform a quantity of sodium stearate sufiicient to yield under reaction ashortening amount of stea-ric acid, mixing therewith a powdered ediblesubstance having an acid reaction, and capable of combining with thebase of the stearate, and. then mixing the resulting composition withflour. I

4. lhe herein described process which consists in reducing to powderedform a quantity of sodium steal-ate sufficient to yield under reaction ashortening amount of stearic acid, mixing therewith powdereding fiourthe process which comprises meltlng stearic acid and combining therewithsodium bicarbonate, allowing theresulting sodium stearate to cool, andthen powdering the same and finally combining therewith in powdered formcalcium acid phosphate.

In testimony whereof, we have hereunto set our hands in presence of twosubscribing witnesses.

ALVAH w. EASTABROOK. HARRY E. WEAVER. a

i/Vitnesses v F. G. FISCHER, L. J. FISCHER.

